An Indo-Chinese favorite, Manchurian Tofu is PACKED with flavor and simple ingredients. You can make it the traditional way, which is with cauliflower, but I like to change it up a little bit to get some extra protein in my diet. This gluten free and oil free recipe is super easy to make and is a huge crowd pleaser.
Manchurian style tofu is the perfect Indo-Chinese dish for your next dinner gathering. It makes a statement without overpowering your other dishes. It’s just what you need to show off your amazing cooking skills.
Do I have to use tofu?
Nope. Traditionally, this dish is made with fried cauliflower – I just chose to make it with tofu instead. If you want to use cauliflower and still keep it oil free, you can still bake the cauliflower, just be sure to steam it ahead of time before tossing it in the batter.
Dry or Gravy?
You can really make this either dry or with gravy. Dry is best for snacks and appetizers, whereas gravy is usually best served with rice.
What’s the best kind of tofu to use?
There’s a variety of tofu out there that you can use for many different recipes. Whenever I’m baking or air frying tofu to get that crispy texture, I ALWAYS use extra firm tofu. It’s the best kind of tofu to use for dishes where it’s the meat substitute. You’ll have to use a tofu press or heavy object to remove the extra moisture to get the best result.
Do I have to bake it?
If you want this to be completely oil free, then you can bake it or air fry it – either way works really well. If you are not concerned about making this oil free, then you can pan fry it as well.
No Fry Manchurian Tofu (Dry)
IngredientsFor the tofu:
- 12 oz extra firm tofu - pressed & cut into cubes
- 1/2 cup chickpea/gram flour
- 3 tbsp corn flour
- 1 tsp red chili powder
- 1 tbsp ginger garlic paste
- 1/2 cup + 2 tbsp water
- Salt to taste
- 1/2 red onion - chopped
- 1 bell pepper - chopped
- 1/2 jalapeno - finely chopped
- 1/4 cup chopped green scallions
- 1 tbsp tamari
- 2 tbsp tomato sauce
- 1 tbsp ginger garlic paste
- 1 tsp rice vinegar
- 1 tsp red chili paste
- Green scallions for garnish
Start by pressing tofu to remove all the excess moisture. Then cut into bite sized cubes
Whisk together the remaining tofu ingredients to create a batter - make sure you whisk until smooth, there shouldn’t be any lumps.
Transfer tofu to the batter and gently mix together. Ensure all the tofu is covered in the batter
Transfer tofu to the baking sheet by taking one piece at a time - try to shake off any excess batter before transferring to baking sheet.
Bake at 425º for 20-25 minutes or until golden brown
While the tofu is baking, make the sauce
Add onions, jalapeño, and ginger garlic paste to a hot skillet - saute for 3 minutes. Add a little bit of water if the onions start to stick to the skillet
Add the chopped bell pepper and cook 8-10 minutes
Add the soy sauce, vinegar, tomato sauce, chili paste, ginger garlic paste, and mix well - cook for 5 minutes until the sauce starts to thicken. Add water as needed
Add the tofu and combine well
Garnish with green scallions and serve hot